KR20120127932A - Production method of Apios drinks - Google Patents

Abstract

The present invention relates to a method for producing an apios beverage, and more particularly, a step of obtaining a pulverized product by mixing the apios and water by wet grinding; Obtaining a filtrate by filtration through a sieve while adding purified water to the apios wet mill; And it relates to a method for producing an apios beverage comprising the step of heating and sterilizing after adjusting the concentration of the filtrate.

Description

Production method of Apios drinks

The present invention relates to a method for producing an apios beverage, and more particularly, a step of obtaining a pulverized product by mixing the apios and water by wet grinding; Obtaining a filtrate by filtration through a sieve while adding purified water to the apios wet mill; And it relates to a method for producing an apios beverage comprising the step of heating and sterilizing after adjusting the concentration of the filtrate.

Apios is a legume crop containing major ingredients similar to soybeans, but the main part is tubers, which are consumed in the form of steamed potatoes and sweet potatoes.

Apios, which has been introduced in Korea and gradually grown in Korea as it warms up, is consumed because of its high nutritional value such as protein and carbohydrates, and especially because it has excellent natural calcium supplementation effect and is effective for atopy and skin diseases. Interest is growing

About half of the weight of apios tubers is building, and in terms of nutrition and function, starch and protein are the main components, and the protein content is generally three times higher than that of threshing crops using tubers. In addition, it is rich in calcium, essential amino acids, genistein and soy saponin, which have great nutritional, gangjeong and natural calcium dissemination effects. .

These functional apios are currently consumed mostly for steaming and eating, such as potatoes, sweet potatoes and chestnuts, while the size is usually less than 20g and the medium is small and the size of peanuts is small, and the flowers have a strong fragrance. .

The present invention is a way to increase the consumption of small tubers of less than 10g, which occupies about 50% of the total yield is made of a beverage in the form of soybean milk and confirmed by the immunity enhancer effect as a processed product that can be enjoyed not only for children but also adults. By providing a method for producing OS beverages, these apios beverages can provide a new source of nutrition that can contribute to national health at a low cost, and promote the consumption of apios, a new-income crop, to contribute to increasing farm household income.

It is an object of the present invention to provide a method for producing an apios beverage.

It is another object of the present invention to provide an apios beverage prepared by the above-mentioned method for preparing an apios beverage.

The present invention comprises the steps of mixing the apios and water by wet grinding to obtain a ground product; Obtaining a filtrate by filtration through a sieve while adding purified water to the apios wet mill; And it may provide a method for producing an apios beverage comprising the step of adjusting the concentration of the filtrate, heating and sterilization.

The present invention can provide an apios beverage prepared by the method for producing an apios beverage mentioned above.

Apios contains about half of the weight of tubers, and in terms of nutritional function, starch and protein are the main components, and protein content is generally three times higher than threshing crops using tubers. In addition, it is rich in calcium, essential amino acids, genistein and soy saponin, so it has great effect on nutrition and strengthening of calcium and natural calcium. .

The present invention can be made into a beverage in the form of soybean milk, such as soybean oil with the apios having the above-mentioned functionalities as the main ingredient, and to produce processed products that can be enjoyed not only for children but also for adults by confirming the effect of enhancing immunity and can contribute to national health. New sources of nutrition can be provided at a low cost, and the consumption of apios, a new income crop, can be promoted, thereby contributing to the increase of farm income.

3 is a manufacturing process chart of the apios beverage of the present invention.
Figure 2 is a graph showing the measurement of nitrogen oxide (Nitric Oxide, NO) production amount in the apios extract.
Figure 3 is a graph showing the measurement of tumor necrosis factor (TNF-a) production for apios extract.
4 is a photograph (A) showing a soy milk beverage sold in the market and a photograph (B) showing an apios beverage prepared in Example 1 of the present invention.

The present invention shows a method for producing an apios beverage.

The present invention comprises the steps of mixing the apios and water and then wet grinding to obtain a wet mill; Obtaining a filtrate by filtration through a sieve while adding purified water to the apios wet mill; And controlling the concentration of the filtrate, and heating and sterilizing the apiose beverage.

In the above apiose and water may be mixed in the same weight ratio by wet grinding to obtain a wet mill.

The apiose wet milled product can be obtained by mixing 1 to 2 kg of water and wet milling with respect to 1 kg of apios.

1 kg of water may be mixed with 1 kg of apiose and wet milled to obtain an apios wet mill.

The filtrate can be obtained by filtering a sieve of 100-200 mesh while adding 5-20 times the amount of purified water to the apios wet pulverized product to the apios wet pulverized product.

The filtrate can be obtained by filtering a sieve of 150 mesh while adding 10 times the amount of purified water to the volume of the apios wet mill to the apios wet mill.

The concentration of the filtrate is adjusted to 7 ~ 8brix and then heated for 10-30 minutes at 90 ~ 100 ℃ and sterilized 1 ~ 2 atm and 120 ~ 130 ℃ 10 ~ 30 minutes in a sterilizer to apios drink It can manufacture.

The concentration of the filtrate is adjusted to 7.5brix and then heated at 100 ° C. for 20 minutes and sterilized at 1.5 atm and 125 ° C. for 20 minutes in a sterilizer to prepare an apios beverage.

If the concentration of the filtrate obtained by filtration through a sieve while adding purified water to the apios wet pulverization is less than 7brix or more than 8brix, it may not be good in terms of the functionality of the apios beverage, the apios wet pulverized in the above It is preferable to adjust the concentration of the filtrate obtained by filtration through a sieve while adding purified water to 7-8 brix.

When the concentration of the filtrate is less than 7brix, the concentration of the filtrate can be adjusted by the addition of sugars. When the concentration of the filtrate exceeds 8brix, the concentration of the filtrate can be adjusted by the addition of purified water. Since the concentration control of the filtrate can be carried out by those skilled in the art as appropriate, details thereof will be omitted.

In the preparation of the apios beverage of the present invention, 1-10 parts by weight of the functional ingredient may be further added to 100 parts by weight of the filtrate before heating the filtrate obtained by filtration through sieves while adding purified water to the apios wet grinding product. have.

As the functional ingredient in the above can be used hyeoncho (玄 草) extract.

The functional ingredient in the above may use a nonni extract.

As the functional ingredient in the above, the mixed extract of the present extract and the Noni extract may be mixed in a weight ratio of 1: 9 to 9: 1.

As the functional ingredient in the above, it is possible to use a mixed extract in which the present extract and the Noni extract are mixed in the same weight ratio.

The above-mentioned extract extract is added to the 10-20 times the amount of purified water to the weight of the present grass and 5 to 50%, preferably 5 to 35%, more preferably 5 to 25% of the volume of the first purified water at 100 ~ 120 ℃ It is possible to use a grass extract obtained by filtration by filtration by filter paper, filter cloth and / or filtration means of the filter device.

As the noni extract, the noni extract obtained by using the same method as that of obtaining the present extract may be used.

The method for producing an apios beverage of the present invention was carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide a method for producing an apios beverage under the above-mentioned conditions.

The present invention includes an apios beverage prepared by the above-mentioned method for producing an apios beverage.

The present invention includes an apios powder obtained by spray-drying an apios beverage prepared by the above-mentioned method for producing an apios beverage.

The present invention includes a health functional food containing an apios powder obtained by spray-drying an apios beverage prepared by the aforementioned method for producing an apios beverage.

The present invention includes a health functional food containing 1 to 99.9% of the total weight of the health functional food by the apios powder obtained by spray drying the apios beverage prepared by the aforementioned method for producing an apios beverage.

The present invention comprises an apios powder obtained by spray drying the apios beverage prepared by the above-mentioned method for preparing apios beverage, 1 to 99.9% of the total weight of the health functional food, and includes powders, tablets, capsules, pills, It includes a health functional food formed of any one formulation selected from granules.

The health functional food containing the apios powder obtained by spray-drying the apios beverage prepared by the method for preparing the apios beverage is any one formulation selected from powders, tablets, capsules, pills, granules in addition to the apios powder. It may contain necessary ingredients when formulated. At this time, such a subsidiary material is sufficient if a person skilled in the art having ordinary skill in the art can be appropriately selected and detailed description thereof will be omitted.

Hereinafter, the content of the present invention will be described in detail through experimental examples, examples and test examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

Experimental Example Immune Activity Effect of Apios

(1) Preparation of Apios hydrothermal extract

Apios used in measuring the immune activity of the apios of this experiment was used to receive the processed and harvested in the form of dry powder that was grown and harvested in Hampyeong-eup, Hampyeong-gun, Jeonnam.

100 g of apios powder was added to 2,000 ml of primary distilled water in an electric water bath and then extracted by heating at a temperature of 100 ° C. for 120 minutes to obtain an extract.

The apiose extract was filtered under reduced pressure using a filter paper, and the filtrate was concentrated using a rotary vacuum evaporator.

(2) cell lines

Raw 264.7 cells, a macrophage cell line of mouse, were distributed and used at the Immunology Laboratory, College of Medicine, Chonnam National University.

(3) Cell culture

Raw 264.7 cells were cultured in DMEM medium added with 10% FBS at 37 ℃, 5% CO ₂ conditions. Cells were grown in 75 cm ² flasks (Falcon, USA) and washed at 3 days of culture with PBS (phosphate buffered saline, Sigma, USA) solution. The cells were washed with 1 ml of 0.25% trypsin-EDTA per 50 ml flask. After the solution was added and treated for 1 minute at room temperature, the trypsin-EDTA solution was discarded and stored at 37 ° C. for 5 minutes to detach and passage cells. The detached cells were suspended in 10 ml of DMEM medium added with 10% FBS and then transferred to a new culture vessel, and cultured in a CO ₂ incubator (37 ° C., 5% CO ₂ ) with a split ratio of 1: 2.

(4) Nitric Oxide Production

The amount of nitric oxide produced from the Raw 264.7 cell line was determined by measuring the NO ^2- in the cell culture using griess reagent.

Add 100 µl of 1 × 10 ⁵ cells / ml cells to a 96 well plate at a concentration of 1 × 10 ⁴ cells / well, incubate for 18 hours in a 37 ° C, 5% CO ₂ incubator, and discard the culture medium. The surface was washed with phosphate buffered saline (PBS) solution. Samples dissolved in the medium were pretreated in each well and incubated for 24 hours by treatment with 100ng / ml LPS after 1 hour. After incubation, 100 µl of the supernatant was collected, 100 µl of the griess reagent was mixed, reacted for 15 minutes, the absorbance was measured at 540 nm, and the NO in the culture was quantified using a standard curve for the concentration of sodium nitrate. This is shown in FIG. 2.

NO (nitric oxide) is responsible for the primary side of immune cells reacting to the invasion of abnormal substances such as bacteria and is beneficial if properly controlled, but is a concentration-dependent substance that causes necrosis of surrounding normal cells if excessively produced. The results of Figure 2 shows that the concentration of NO production increased depending on the concentration, but the maximum value was made and controlled lower than that of the positive control LPS treatment (normal cells necrosis) it can be confirmed that the normal cells are safely involved in the immune system. there was.

(5) Measurement of tumor necrosis factor (TNF-a) production amount

TNF-a production of raw 264.7 cells was measured using an ELISA kit (BD Biosciences, USA). Add 100 µl of 1 ㅧ 10 ⁵ cells / ml to the wells in a 6 well plate at a concentration of 1 × 10 ⁶ cells / well, incubate for 24 hours in a 37 ° C, 5% CO ₂ incubator, and discard the culture. The surface was washed with phosphate buffered saline (PBS) solution. Samples dissolved in the medium were treated in each well and incubated for 24 hours. After incubation, the supernatant was collected and the absorbance was measured at 450 nm using ELISA to compare the effect of the sample on TNF-a production.

In FIG. 3, TNF-α production was promoted in immune cells. Similar to NO (nitirc oxide), NON was induced at a stable concentration without inducing normal cell necrosis and produced TNF-α. The cell culture supernatant containing cancer cells were treated with cancer cells, and MTT assay showed cancer cell toxicity. Therefore, it was confirmed that the apios extract stably stimulates the immune cells, thereby showing an immunoactive effect.

≪ Example 1 >

After washing, 1 kg of peeled apios and 1 kg of water were mixed and wet milled to obtain an apios wet mill.

The filtrate was obtained by filtering a 150 mesh sieve while adding 10 times the amount of purified water to the apios wet crushed powder.

The concentration of the filtrate was adjusted to 7.5brix and then heated at 100 ° C. for 20 minutes and sterilized at 1.5 atmosphere and 125 ° C. for 20 minutes in a sterilizer to prepare an apios beverage.

<Example 2>

After washing, 1 kg of peeled apios and 1 kg of water were mixed and wet milled to obtain an apios wet mill.

Filtrate was obtained by filtering a 100 mesh sieve while adding 10 times the amount of purified water to the volume of the apios wet mill.

The concentration of the filtrate was adjusted to 7brix and then heated at 100 ° C. for 20 minutes and sterilized at 1.5 atmosphere and 125 ° C. for 20 minutes in a sterilizer to prepare an apios beverage.

<Example 3>

After washing, 1 kg of peeled apios and 1 kg of water were mixed and wet milled to obtain an apios wet mill.

The filtrate was obtained by filtering a 200 mesh sieve while adding 10 times the amount of purified water to the volume of the apios wet mill.

The concentration of the filtrate was adjusted to 8brix and then heated at 100 ° C. for 20 minutes and sterilized at 1.5 atm and 125 ° C. for 20 minutes in a sterilizer to prepare an apios beverage.

Test Example 1 Sensory Test

Taste, color, overall preference for the experimental group and the control group using the apios beverage prepared in Examples 1 to 3 as an experimental group, soy milk (black bean soy milk, samyuk soy milk products) commercially available as a control group The sensory test of was measured and the results are shown in Table 1 below.

The sensory test was carried out on a five-point scale of 20 panelists (10 men and women each) with more than 3 years of sensory test experience in the food-related field.

Sensory test result Item flavor color Overall preference Example 1 4.1 4.0 4.1 Example 2 4.0 3.9 4.0 Example 3 4.1 4.0 4.1 Control group 3.9 3.8 3.9

* Numerical values for taste, color, and overall taste of the apios beverages prepared in Examples 1 to 3 of Table 1 and the control group (commercially marketed soy milk) are divided by the total number of panel scores. It is rounded off to two decimal places, which means that the higher the number, the better the sensory function.

As shown in the results of Table 1, since the apios beverage of the present invention has a functional level equal to or higher than that of soymilk sold in the market, it can be seen that there is a functional enough to be sold on the market as a beverage.

<Example 4>

After washing, 1 kg of peeled apios and 1 kg of water were mixed and wet milled to obtain an apios wet mill.

The filtrate was obtained by filtering a 150 mesh sieve while adding 10 times the amount of purified water to the apios wet crushed powder.

The concentration of the filtrate was adjusted to 7.5brix, and then, 1 part by weight of the extract of brown seaweed was added to 100 parts by weight of the filtrate, and then heated at 100 ° C. for 20 minutes, and sterilized at 1.5 atmosphere and 125 ° C. for 20 minutes. Sterilized during to prepare an apios beverage.

In the above-mentioned extract, the extract is added to 10 times the amount of purified water, which is finely cut into 1cm × 1cm (horizontal × vertical) after washing, and extracted to 100% of the volume of the first purified water at 100 ° C., and then the filter means of the filter paper. The crude extract obtained by filtration was used.

<Example 5>

Apiose beverages were prepared in the same manner as in Example 4, except that 5 parts by weight of the present extract were added.

<Example 6>

An apios beverage was prepared in the same manner as in Example 4, except that 10 parts by weight of the present extract was added.

&Lt; Example 7 >

After washing, 1 kg of peeled apios and 1 kg of water were mixed and wet milled to obtain an apios wet mill.

The filtrate was obtained by filtering a 150 mesh sieve while adding 10 times the amount of purified water to the apios wet crushed powder.

The concentration of the filtrate was adjusted to 7.5brix, and then 1 part by weight of noni extract was added to 100 parts by weight of the filtrate, followed by heating at 100 ° C. for 20 minutes, and 1.5 atm and 125 ° C. in a sterilizer. Apios beverages were prepared by sterilization for 20 minutes at.

The Noni extract is added to the purified water of the size of 1 cm × 1 cm (horizontal × vertical) after washing to 10 times the amount of purified water to Noni and extracted at 100 ℃ 25% of the volume of the first purified water and then filter means of the filter paper Noni extract obtained by filtration was used.

&Lt; Example 8 >

An apios beverage was prepared in the same manner as in Example 7, except that 5 parts by weight of noni extract was added.

&Lt; Example 9 >

An apios beverage was prepared in the same manner as in Example 7, except that 10 parts by weight of the noni extract was added.

Example 10-1 Preparation of Powder

The apios powder prepared in Example 1 was spray dried and 3 g of apiose powder and lactose 0.5g were mixed and filled in an airtight cloth to prepare a health functional food of powder formulation.

Example 10-1 Preparation of Powder

The apios powder prepared in Example 4 was mixed with 3 g of the apiose powder obtained by spray drying and 0.5 g of lactose, and filled into an airtight cloth to prepare a health functional food of a powder formulation.

Example 10-1 Preparation of Powder

Apios powder obtained by spray drying the apios beverage prepared in Example 7 was mixed with 3g of lactose and 0.5g of lactose and filled into an airtight cloth to prepare a health functional food of powder formulation.

Example 11-1 Preparation of Tablet

Apios powder 100 mg, corn starch 100 mg, lactose 100 mg, and magnesium stearate 1 mg were mixed with a tableting machine, and then compressed into tablets to prepare a dietary supplement. .

Example 11-2 Preparation of Tablet

Apios powder 100 mg, corn starch 100 mg, lactose 100 mg, and magnesium stearate 1 mg were mixed with a tableting machine, and then compressed into tablets to prepare a dietary supplement. .

Example 11-3 Preparation of Tablet

Apios powder 100 mg, corn starch 100 mg, lactose 100 mg, and magnesium stearate 1 mg were mixed with a tableting machine and then compressed into tablets to prepare a dietary supplement. .

Example 12-1 Preparation of Capsule

Apios powder 100 mg, corn starch 100 mg, lactose 100 mg, and magnesium stearate 1 mg were mixed with the apios beverage prepared in Example 1, and then filled into gelatin capsules to prepare the health functional food of the capsule formulation. Prepared.

Example 12-2 Preparation of Capsule

Apios powder obtained by spray drying the apios beverage prepared in Example 4, 100 mg of corn starch, 100 mg of lactose, 100 mg of lactose and 1 mg of magnesium stearate were mixed and filled into gelatin capsules to provide the health functional food of the capsule formulation. Prepared.

Example 12-3 Preparation of Capsule

Apios powder 100 mg, corn starch 100 mg, lactose 100 mg, and magnesium stearate 1 mg were mixed with the apios beverage prepared in Example 7, and then filled into gelatin capsules to prepare the health functional food of the capsule formulation. Prepared.

Example 13-1 Preparation of Rings

After mixing the apiose powder 1g, lactose 1.5g, glycerin 1g, sorbitol 0.5g obtained by spray-drying the apios beverage prepared in Example 1 was recirculated using a pilling machine to provide a health functional food of the cyclic formulation Prepared.

Example 13-2 Preparation of Rings

After mixing the apiose powder 1g, lactose 1.5g, glycerin 1g, sorbitol 0.5g obtained by spray-drying the apios beverage prepared in Example 4 and recirculated by using a recirculation machine to provide a health functional food of the cyclic formulation Prepared.

Example 13-3 Preparation of Rings

After mixing the apios powder 1g, lactose 1.5g, glycerin 1g, sorbitol 0.5g obtained by spray-drying the apios beverage prepared in Example 7 was recirculated using a refilling machine to provide a health functional food of the cyclic formulation Prepared.

Example 14-1 Preparation of Rings

Apiose powder 150mg, soybean extract 50mg, glucose 100mg, corn starch 300mg were mixed by spray drying the apios beverage prepared in Example 1, and then 100% of 45% ethanol was added and dried at 60 ° C to form granules. The dietary supplement of the formulation was prepared.

Example 14-2 Preparation of Rings

Apiose powder 150mg, soybean extract 50mg, glucose 100mg, corn starch 300mg were mixed by spray drying the apios beverage prepared in Example 4, and then 100% of 45% ethanol was added and dried at 60 ° C to form granules. The dietary supplement of the formulation was prepared.

Example 14-3 Preparation of Ring

Apiose powder 150mg, soybean extract 50mg, glucose 100mg, corn starch 300mg were mixed by spray drying the apios beverage prepared in Example 7, and then 100% of 45% ethanol was added and dried at 60 ° C to form granules. The dietary supplement of the formulation was prepared.

As described above, the present invention has been described with reference to preferred experimental examples, examples, and test examples, but a person skilled in the art should be aware of the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that various modifications and variations can be made to the invention.

The present invention has a high nutritional value and high natural calcium content, and simultaneously contains physiologically active substances such as genistein, soy saponin, and inulin, so that the source technology related to the development of high value-added products by providing apios beverages using apios, which is a functional subtropical crop, is provided. There is a possibility of securing and preoccupying the market, and it is possible to increase the income of apios farmers and the community through the development of beverages preferred by both sexes.

Claims (6)

Mixing and wet grinding apiose with water to obtain a wet mill;
Obtaining a filtrate by filtration through a sieve while adding purified water to the apios wet mill;
Method of producing an apios beverage, characterized in that it comprises the step of heating and sterilizing after adjusting the concentration of the filtrate. The method of claim 1,
Mixing apiose and water in the same weight ratio and wet milling to obtain a wet mill;
Obtaining a filtrate by filtering a sieve of 100-200 mesh while adding 5-20 times of purified water to the volume of the apios wet mill to the apios wet mill;
Adjusting the concentration of the filtrate to 7-8 brix and then heating at 90-100 ° C. for 10-30 minutes and sterilizing at 1-2 atmosphere and sterilizing at 120-130 ° C. for 10-30 minutes. A method for producing an apios beverage, characterized in that. The method of claim 1,
A method for producing an apios beverage, further comprising the step of further adding 1 to 10 parts by weight of the functional component of the present extract or Noni extract with respect to 100 parts by weight of the filtrate before heating the filtrate. Apios beverage prepared by the method of any one of claims 1 to 3. An apios powder obtained by spray-drying an apios beverage prepared by the method of any one of claims 1 to 3. A health functional food comprising an apios powder obtained by spray-drying an apios beverage prepared by the method of any one of claims 1 to 3.

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